Category Archives: Breakfast

Sweet Pumpkin Maple Muffins – Paleo, Low-Carb, Gluten-Free

Sweet Pumpkin Maple Muffins

paleo gluten free low carb protein egg almond flour pumpkin maple

As I post this, the hubby and I are currently in South Dakota having breakfast. We chose a driving vacation this year and plan on seeing as many cheesy touristy things as possible, visiting Mount Rushmore, hiking Harney Peak in Custer State Park (7 mile round trip hike), throw in some yoga and anything else we can find.

In packing for our hike though, I made sure to bring with some homemade granolasweet and spicy cashews and these moist little gems, Sweet Pumpkin Maple Muffins.

Pumpkin is not just for Thanksgiving. I love the flavor of pumpkin all year long. These make a healthy breakfast (vitamins, protein and fiber) or even a savory dessert by spreading with some delicious ghee butter, a little cinnamon and coconut palm sugar sprinkled on them.

This was my first time using almond meal/flour. Most of the time my go-to flour is coconut flour. I was very happy with the result of these muffins with the almond flour. The subtlety sweet nutty flavor is such a great compliment to the pumpkin and maple syrup. Compared to coconut flour, the almond flour bakes up a much moister muffin.

paleo gluten free low carb protein egg almond flour pumpkin maple

COOKING TIP: I always bake with room temperature eggs because they mix up and incorporate into recipes better when they are not cold. A little time saver trick I use is to place the eggs in a small bowl on the back of the stove while it’s preheating. That way by the time I’m ready to use them they have warmed up a little. 

paleo gluten free low carb protein egg almond flour pumpkin maple

After I made these I put the leftovers in the fridge and the condensation in the bowl made them a little soggy. I popped them in a preheated 350 degree oven for 10 – 13 minutes. I’m eating one right now and they are perfect reheated. So if your leftovers end up a little too moist, just pop them back in the oven and serve warm.

 { I always choose organics whenever available }

Maple Pumpkin Muffins - Paleo, Low-Carb, Gluten-Free
 
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Ingredients
  • 1½ cups organic almond meal/flour
  • ¾ can (approx 11 ounces) of organic pumpkin canned pumpkin
  • 3 large organic eggs (room temperature)
  • 1½ teaspoons pumpkin spice
  • ¼ cup organic pure maple syrup
  • 1 teaspoon organic vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅛ teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients until well blended.
  3. Spoon 2 large tablespoons in to each lined muffin tin (about ¾ full).
  4. Bake for 25 - 30 minutes or until toothpick or knife comes out clean. (Mine were done at 25 minutes).
  5. Let stand for 10 minutes as they will firm up a bit more after cooling.
  6. I topped mine with a little raw honey but you could use ghee butter too. They are super moist already without anything extra.
  7. Yielded 12 full size muffins. If you were to make mini- muffins, reduce cooking time by 10 minutes and test with toothpick.

Spinach Tomato Feta Quinoa Breakfast Bake

Spinach Tomato Feta Quinoa Breakfast Bake

paleo quinoa tomato spinach feta protein egg almond milk bake fiberIf you’ve been following any of my other posts you probably know that I have a love affair with quinoa. Any chance I can get to use it in a recipe, I do it. I literally crave it. It’s pretty much the perfect food for me and probably the most purchased item in my pantry.

paleo quinoa tomato spinach feta protein egg almond milk bake fiber

I’ve written numerous quinoa recipes like my quinoa mac & cheese, quinoa pizza snacks, quinoa stuffed peppers, etc. so I really don’t have anything new to say about quinoa. It’s quite obvious that I love it.

If I were to tell you my favorite thing about it, I couldn’t narrow it down to one thing. It’s the whole package. The protein, the fiber, the adaptability to any flavors, versatility in so many recipes and probably 25 more things.

paleo quinoa tomato spinach feta protein egg almond milk bake fiber

So I guess just sit back and enjoy my newest quinoa creation. Let me know how it turns out for you or if you made any substitutions, I love hearing about other peoples variations.

This recipe can easily be made paleo by eliminating the feta and adding chopped mushrooms instead.

{ I always use organics if available }

Spinach Tomato Feta Quinoa Breakfast Bake
 
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Recipe type: Gluten-Free, Paleo, Protein, Vegetarian
Serves: 4
Ingredients
  • 1 cup dry quinao (I use boxed organic pre-rinsed)
  • 2 cups vegetable broth
  • 1 cup or 1 large handful of fresh spinach (I like a lot of spinach so I do a VERY full handful)
  • 1 cup unsweetened almond milk
  • 3 eggs
  • 3 Tablespooon almond flour (can sub with regular flour but you will need to add an addtl tablespoon making it 4)
  • ½ cup fire roasted tomatoes (I use canned organic. Save remainder of tomatoes for serving).
  • ½ cup white or yellow onion (finely diced)
  • ½ cup crumbled feta (or for a paleo recipe, sub feta with chopped mushrooms)
  • 1 Tablespoon ghee for saute (can sub with coconut oil)
  • ½ teaspoon parsley
  • ½ teaspoon basil
  • dash salt and pepper
Instructions
  1. Preheat oven to 350.
  2. Start quinoa first - put 1 cup dry quinoa in a medium saucepan and add 2 cups vegetable broth. Stir and bring to a boil. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes, stirring occasionally. If quinoa starts to get dry, add a tablespoon of broth at a time to it and continue cooking. You will know it's done with little sprouts appear from the grain.
  3. While quinoa is simmering you can get everything else ready.
  4. In a small frying pan melt ghee and add spinach and onion. Saute until spinach is wilted and onion is softening.
  5. Add parsley, basil, salt and pepper to spinach and stir. Remove from heat. You want the spinach/onion to cool down for a minute before adding it to the egg mixture so the heat doesn't cook the eggs prematurely.
  6. In a medium bowl whisk eggs.
  7. Add almond milk and almond flour to eggs and whisk to combine until smooth.
  8. Add spinach/onion mixture to eggs, stir.
  9. Add cooked quinoa next and stir to combine thoroughly.
  10. Fold in fire roasted tomatoes and feta (or mushrooms if making paleo). You just want to incorporate them into the quinoa mixture, not smash them in.
  11. Pour mixture into a baking dish (8x8 or a pie pan)
  12. Bake for 45 minutes.
  13. Serve topped with remaining uncooked fire roasted tomatoes. Delish!

 

 

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Blueberry Muffin Smoothie – Dairy Free, Vegan and Paleo

Blueberry Muffin Smoothie – Dairy Free, Vegan and Paleo

blueberry muffin smoothie dairy-free vegan paleo fiber antioxidant breakfast

Blueberries are such a glorious fruit. Of all the fruits, berries are my favorite. They are full of antioxidants, fiber and are just so darn pretty. Combine with flax seed for a fiber rich, filling, delicious smoothie.

blueberry muffin smoothie dairy-free vegan paleo fiber antioxidant breakfast Dairy-free, vegan and paleo. A healthy way to start the day or a delicious dessert treat. I was in the mood for a super sweet smoothie so I added 1 packet of organic stevia, stirred it in and it was perfect. That being said, this smoothie was already pretty sweet made without it.

Blueberry Muffin Smoothie - Dairy Free, Vegan and Paleo
 
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Recipe type: Dairy-Free, Vegan, Paleo
Serves: 1
Ingredients
  • 1 cup frozen blueberries
  • ¾ cup sweetened vanilla almond milk
  • 1 teaspoon flax seed
  • 1 tablespoon creamy almond butter
  • Optional: 1 packet stevia
Instructions
  1. Combine all ingredients in a blender (I use a Nutribullet) and combine until smooth.
  2. If you find that the smoothie is not sweet enough for your taste, just stir in a packet of stevia.
  3. Enjoy!

 

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Cinnamon Roll Smoothie – Dairy Free, Vegan and Paleo

Cinnamon Roll Smoothie – Dairy Free, Vegan and Paleocinnamon roll smoothie paleo vegan dairy free almond milk banana

I especially like this smoothie on Sunday mornings because it reminds me of the cinnamon rolls my Grammy used to make after church. Delicious, healthy, dairy-free, vegan and paleo smoothie here. It also makes a great after-workout smoothie because of the potassium from the bananas.

I keep individual baggies of pre-sliced bananas in my freezer all the time so that I have them available any time because I use them in lots of different recipes. If you don’t have any pre-frozen bananas, they only take an hour or so to freeze.

Cinnamon Roll Smoothie - Dairy Free, Vegan and Paleo
 
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Recipe type: Paleo, Vegan, Dairy-Free
Ingredients
  • 1 frozen sliced banana
  • 1 cup unsweetened almond milk
  • ½ teaspoon cinnamon
  • ½ teaspoon maple syrup
  • ¼ teaspoon vanilla extract
Instructions
  1. Put all ingredients in a blender and combine until smooth.
  2. Enjoy!

 

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Easy Being Green Paleo Protein Shake

Easy Being Green Paleo Protein Shake

protein shake paleo coconut banana spinach fiber vanilla potassium

One of my favorite breakfasts besides a hot cuppa joe is a delicious protein shake. They just start me off right.  I make this shake for a sweet snack too.

This is one of my most made shakes because it’s simple, has protein, potassium, a little calcium and good fats. Paleo, vegan, dairy-free, gluten-free and surprisingly filling at only about 160 calories. Oh and I didn’t even mention how sweet, creamy and delicious it is.

protein shake paleo coconut banana spinach fiber vanilla potassium

Since the weather is gets warmer, I’ll be ramping up my shake/smoothie intake. My Nutribullet is going to be very busy.

The next super hot day I’m absolutely making my Healthy Chocolate Shake which happens to taste just like a Wendy’s Frosty, just sayin’.

Easy Being Green Paleo Protein Shake
 
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Recipe type: Paleo, Vegan
Serves: 1
Ingredients
  • ½ can light coconut milk (in the can)
  • 1 large banana
  • 1 cup tightly pressed fresh spinach, about 1 big handful
  • 2 Tbs unsweetened shredded coconut
  • ½ tsp vanilla
  • 5 - 6 ice cubes
Instructions
  1. Blend everything. A Nutribullet, Magicbullet or something similar will work fine.
  2. Enjoy your tasty green healthy treat.

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